Make-Ahead Cheesy Sausage Liver Meatballs


Step 1To prepare the livers, place them in a bowl filled with lemon water (2 cups of cold water with a tablespoon or two of lemon juice) and refrigerate for at least 30 minutes or overnight. This step is optional but recommended as it will make the livers taste milder.

Step 2Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Finely grated the Parmesan cheese.

Step 3Once ready, dice the chicken livers into small pieces. Place the sausage meat with the chicken livers, cheese, egg, and salt into a bowl.

Step 4Mix until well combined.

Step 5Using your hands, create 20 medium sized meatballs (about 35 g/ 1.2 oz each). Place them on a baking tray lined with parchment paper and drizzle with melted ghee, virgin avocado oil or olive oil.

Step 6Bake for 20 to 25 minutes, turning the meatballs halfway to ensure even browning, until golden brown and cooked through.
Note: You can cook the meatballs on a skillet instead. To do that, heat a large skillet greased with ghee over high heat. Once hot, reduce the heat to medium-high and add the meatballs. Cook for about 2 minutes, or until crisp. Turn on the other side using a fork and cook for another 2 minutes, or until cooked through.

Step 7Serve with low-carb sides or salads of choice or pack into your lunchbox together with fresh veggies and some avocado oil mayo. Serve warm or let them cool down and refrigerate for up to 4 days. To store for longer, freeze for up to 3 months.